Recipe

This lovely summer lunch proves how well crab matches with fruit. Good with slices of freshly baked Irish soda bread.

Yield: Makes 4 servings

Prep time: 15 Mins

Ingredients

For the dressing:

1 ripe mango, peeled, pitted, and diced

3 tbsp olive oil

Zest and juice of ½ lime

1 shallot, finely chopped

2 tbsp chopped cilantro

1 tbsp chopped mint leaves

5 oz (140g) mixed greens

1 lb (450g) fresh crabmeat, picked over

1 ripe avocado, peeled, pitted, and sliced lengthwise

Directions

1. To make the dressing, purèe the mango, oil, lime zest, and juice in a food processor or blender. Season with salt and pepper, adding a little water if too thick.

2. Toss the shallot, cilantro, and mint with the salad greens in a large bowl. Add a few spoonfuls of dressing and toss again. Divide among 4 plates and top each with equal amounts of crab and avocado. Serve at once, passing the rest of the dressing on the side.

Notes

Caution: purchase the crab on the day you intend to make the salad.

Leftovers are perfect for piling on top of mixed salad leaves or used as a filling for vol-au-vents.